tracybates Profile - (16700306)

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Home Town: St. Louis, Missouri, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Shahi Paneer
This is amazing! For those of you who mentioned that your homemade paneer fell apart during cooking (make sure the paneer is refrigerated long enough), I fried my paneer cubes first which makes it hold up a bit better. I used coconut oil and fried them for just a few minutes, until they started turning nice and golden brown, and then took them out before adding the onions and garlic. I also followed the advice of others and added about a half teaspoon of garam masala and I also added about half a teaspoon of ground ginger. I used canned pureed tomatoes (about half the can) for ease. Since my favorite shahi paneer dish at a local restaurant uses cashew paste, I decided to make my own (just soaked a small handful of cashews in hot water, drained and pureed) and added it in with the sugar, water, salt and paneer. Delish!

3 users found this review helpful
Reviewed On: Jul. 28, 2013
Mema's Corn Fritters
These corn fritters were great! I don't typically review but I felt compelled to do so since it currently only has one review. The batter was the perfect thickness to produce a fritter that was crunchy on the outside and nice and soft on the inside. I used freshly shredded parmesan cheese and I added an extra tablespoon of onion. I also reduced the butter to two tablespoons and used cooking spray (along with the vegetable oil) to try to cut down some of the fat. The recipe seems to be quite versatile. Next time I think I will try adding some garam masala or curry powder and green onions and/or chives.

12 users found this review helpful
Reviewed On: Aug. 12, 2012
Bazlama - Turkish Flat Bread
I really liked this bread but, like a few others, I too found the dough extremely sticky. I cut the recipe in half and I still added at least an extra 3/4 cup of flour because it was so sticky that I could barely flatten it without it getting stuck to my fingers and hands. I was worried that I was adding too much flour and would end up with tough bread, but the end result was surprisngly tasty even though it didn't look anything like the flat breads I sampled in Turkey. I will definitely make this again but next time I'm planning on adding at least an extra cup of flour.

3 users found this review helpful
Reviewed On: Jan. 12, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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